Samar codi (prawn curry)
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Samar codi (prawn curry)
  Curry    Indian    Prawns  
Last updated 6/12/2012 1:21:22 AM. Recipe ID 53542. Report a problem with this recipe.
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      Title: Samar codi (prawn curry)
 Categories: Main dish f, Indian
      Yield: 1 Servings
      1 ts Cayenne pepper
      1 tb Bright red paprika
    1/2 ts Ground turmeric
      4    Garlic cloves peeled and
      1    In piece of fresh ginger
           Peeled and grated
      2 tb Coriander seeds
      1 ts Cumin seeds
     14 oz Can coconut milk well
    3/4 ts Salt
      3    Pieces of kokum or 1 tbsp
           Tamarind paste
      1 lb Peeled and de-veined
           Uncooked prawns
  In a bowl, combine 10 fl oz water with the cayenne pepper, paprika,
  turmeric, garlic and ginger. Mix well. Grind the coriander seeds and
  cumin seeds in a clean coffee grinder and add to the mixture.
  Put the spice mixture into a pan and bring to a simmer. Turn the heat
  to medium-low and simmer for 10 minutes. The sauce should reduce and
  thicken. Add the coconut milk, salt, kokum or tamarind paste and
  bring to a simmer.
  Add the prawns and simmer, stirring now and then, until they turn
  opaque and are just cooked through.
  If you buy unpeeled headless prawns you will need 1
      1/2    lb.
  Kokum is the semi-dried sour skin of a fruit that grows along India's
  coast. Tamarind paste makes a good substitute.
  Madhur Jaffrey's Flavours of India - Goa
  When I arrive in Goa, the first dish I order is this simple prawn
  curry. It uses no oil, as nothing in it requires frying or sauteing.
  In many ways, it is the humblest of curries and may also be made with
  very cheap fish cut into chunks, fish steaks or fillet pieces. I like
  it made with juicy prawns, fresh from the sea. With a spicy red
  coconutty sauce flowing over a bed of white pearly rice - what else
  can one want? I rarely order this dish in the hotel that I stay in. I
  find a small beach shack covered with palm thatching, generally owned
  by real fishermen, and order it there. All I need with it is a cold
  glass of beer.

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Recipe ID 53542 (Apr 03, 2005)

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